Art of preparing legumes or seeds of the bean family by low-temperature cooking



Patented sept lfi, 1924.

UNITED "STATES- CHARLES B. TRESCCTT, OF CHICAGO, ILLINOIS.

ear or PREPARING nnoumns on snaps or ran BEAN FAMILY BY now-rnurnna- TUBE COOKING.

No Drawing.

the bean family,.compris1ng, beans, peas,

lentils and the like, 1n a raw and dried condition, by subjecting them to low-temperature cooking and further treating the cooked product as hereinafter described, to

retain therein its nutritive properties and flavor.

While my improved treatment is applicable with the desired efiect to the different seeds referred to, it is especiall advantageous when applied to beans, or which purpose I have more particularly devised 1t, and therefore confine thereto the descri tion hereinafter contained.

T e beans to be subjected to my improved treatment should be preliminarily prepared therefor by. thorough washing,-then covering them, in a suitable kettle or pan, with 3 cold water and cooking for about five minutes, thereupon pouring 05 the water and repeating the washing in hot (but not boil ing) water, which is poured ofi, when the washed beans are again covered with hot water and cooked the second time for about five minutes; and then, after pouring ofi this water, the beans are again covered;

withhot water.

In the last-named condition in which the beans have not been deprived of any of their nutritive properties or natural flavor, they are ready for m improved treatment, the first ste in which involves their subjection, in the 0t water covering them, as aforesaid, to low-temperature cooking, meaning temperature below the boiling-point of water and preferably of about 180, to 200 F. For this urpose the water-covered beans, in a suita le pan or dish, and in any desired number thereof, are placed in a cookmg chamber, or oven, the temperature of which is maintained below the boiling point of water; and they are kept under subjipe tion to that temperature until thoroug ly cooked. I -is extracts from. the

dryness. For this purpose they are put -1Ilt0 the desired number of pans or dishes,

Application filed March 29, 1923. Serial No. 828,510.

beans into the water in which they are cooked, much of their 'flavor and nutritive properties, which it is important'for my purpose shall be returned to them; and I therefore drain off this water and save it for the use hereinafter described.

The next step in my process com rises exhausting moisture out'of the cooked cans to reduce them to a condition of partial to which the extract-containing water, in which they were cooked, is added, and these receptacles are introduced into an air-tight, suitably heated. chamber,-, which may .be heated by steam-pipes contained therein, the temperature for the purpose being preferably held at about120 to 140 F.; and the resultant water-vapor is withdrawn from the chamber, as through the medium of asuitable exhaust-pump ap lied thereto, until the beans have been re need to the low moisture-contentdesired, depending on the length of time of their subjection to the exhaust action.

' The resultant cooked product has substantially all the extract matter that was contained in the water, restored therefrom to the beans, since it will not have been withdrawn from the chamber by exhausting the vapors therefrom, as hereinbefore described; and the product is ready for consumption. The moisture withdrawing treatment having restored to the beans their extracted flavor and nutritive properties, they afi'ord a delicious and nourishing food.

However, the more extensive use intended for'my improved product is for sou and rther to prepare it for that purpose I proceed as follows: 7

The moist beans are reduced, preferably after first chopping or rinding them, to a pulpous or paste-like orm, and the pulp or paste is introduced into cans which are thereupon sealed and subjected to a tem-. perature below the boiling-point of water, say about 180 to 200 F., for a suficient length of time to sterilize their contents. While the bacteria in the "pulp or paste will thereby be destroyed, to insure destruction also of the spores, I subject the matter to the same sterilizing process a second, and preferably also a thirdtime, allowing about 24 hours for each subjection to permit the spores to hatch into] bacteria, which the ter thereby extracting theretrom into the seeking Wetter their eenteined, flevor end nutritive properties, thereupon heating there et seitl temperature in the extrnct-eenteining wnter endl meenwhile exhausting the resnltent WtttQIf-WQPOTS, for the purpose set forth.

2. The roeees eecortlin to preceding claiming-e nurse 1, ehereeterrzecl by the inn ther steps et? reducing the product to e pnlpons or paste-like term end subjecting the same to sterilizetion at a temperetnre below the hoilin. -point of enter throughout n, plnrelit o d honrsa G ARLES B. TRECTTu 

